Oh, the memories! There’s nothing quite like the creamy, dreamy delight of a homemade strawberry cheesecake. I remember my oldest, Lily, asking for a “pink cake” for her fifth birthday.
I wanted something special, something that screamed celebration but was still manageable for a busy mom like me. That’s when I perfected my go-to strawberry cheesecake recipe. It’s more than just dessert; it’s a moment of pure joy, a culinary hug, really.
This particular easy strawberry cheesecake recipe became a staple, and soon everyone was asking for *my* homemade strawberry cheesecake recipe. It truly is the best strawberry cheesecake recipe for family gatherings, potlucks, or simply a sweet treat after a long week. You’ll love bringing this classic to life in your kitchen. This specific strawberry cheesecake recipe tastes like summer in every bite.
Table of Contents
strawberry cheesecake recipe
- Total Time: 1hours 35 minutes
- Yield: 12 servings 1x
Description
There’s nothing quite like the creamy, dreamy delight of a homemade strawberry cheesecake. This easy recipe became a staple, perfect for family gatherings or a sweet treat. It’s incredibly straightforward, even for beginner bakers, using readily available ingredients to create an elegant dessert. Every slice offers a perfect balance of tangy cream cheese filling and sweet, fresh strawberries atop a buttery crust, tasting like summer in every bite.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
1 lb fresh strawberries, sliced
2 tbsp granulated sugar
1 tbsp lemon juice
Instructions
- Prepare the Crust: First, preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool completely
- Make the Filling: Next, reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Beat in eggs one at a time, mixing just until combined. Stir in vanilla extract and sour cream. Do not overmix!
- Bake the Cheesecake: Then, pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water, reaching about halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly
- Cool and Chill: Carefully remove the pan from the water bath. Run a knife around the edge of your springform pan. Let your strawberry cheesecake recipe cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight
- Prepare Topping: Just before serving, combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 10-15 minutes to allow juices to release
- Serve: Finally, top the chilled cheesecake with the fresh strawberry mixture. Slice and enjoy this homemade strawberry cheesecake recipe!
Notes
Always use room temperature cream cheese and eggs; this prevents lumps and ensures a smooth filling.
Avoid overmixing the batter once you add the eggs; excessive air creates cracks.
The water bath (bain-marie) is crucial for a creamy, crack-free texture, so do not skip this step.
Cool the cheesecake slowly, first at room temperature, then in the refrigerator. This gradual cooling prevents cracking.
Running a knife around the edge of the pan after baking also helps release the cheesecake from the pan as it cools, minimizing stress and preventing cracks.
Store your delicious strawberry cheesecake tightly covered in the refrigerator for up to 3-4 days.
For longer storage, you can freeze individual slices (without the fresh strawberry topping) wrapped tightly in plastic wrap and then foil for up to 1 month. Thaw frozen slices overnight in the refrigerator before serving.
Reheating is not recommended for cheesecake; it’s best served chilled.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: strawberry cheesecake, homemade, easy cheesecake, classic dessert, baking, fruit dessert
WHY YOU’LL LOVE THIS STRAWBERRY CHEESECAKE RECIPE
You will adore this amazing strawberry cheesecake recipe because it delivers big on flavor with minimal fuss. Firstly, it’s incredibly straightforward, making it perfect even for beginner bakers. Furthermore, this simple strawberry cheesecake recipe uses readily available ingredients, transforming them into an elegant dessert.
Every slice offers a perfect balance of tangy cream cheese filling and sweet, fresh strawberries atop a buttery crust. Indeed, making this strawberry cheesecake recipe brings smiles and satisfied sighs all around. It’s a reliable crowd-pleaser, guaranteed to impress.
INGREDIENTS YOU’LL NEED
Crafting your very own strawberry cheesecake recipe requires a few simple staples. Gather these items, and you are well on your way to dessert perfection.
| For the Crust | For the Filling | For the Topping |
|---|---|---|
| 1 ½ cups graham cracker crumbs | 24 oz cream cheese, softened | 1 lb fresh strawberries, sliced |
| ¼ cup granulated sugar | 1 cup granulated sugar | 2 tbsp granulated sugar |
| ½ cup unsalted butter, melted | 2 large eggs | 1 tbsp lemon juice |
| 1 tsp vanilla extract | ||
| ½ cup sour cream |
SUBSTITUTIONS & VARIATIONS
Feel free to adapt this strawberry cheesecake recipe to your family’s preferences. For the crust, consider using shortbread cookies or crushed vanilla wafers instead of graham crackers. If you prefer, a gluten-free graham cracker will also work beautifully.
You can easily adjust the fruit topping; swap strawberries for raspberries, blueberries, or a mix of berries for a different twist on this perfect strawberry cheesecake recipe. A squeeze of orange zest in the filling brightens the flavor profile, too.
Feel free to adapt this strawberry cheesecake recipe to your family’s preferences by experimenting with different fruit options or crust types. If you’re exploring other strawberry-based fillings for cakes, you might also enjoy mastering a vibrant Strawberry Cake Filling to elevate your next dessert.
STEP-BY-STEP INSTRUCTIONS
Let’s make this delightful strawberry cheesecake recipe together!
1. Prepare the Crust: First, preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool completely.
2. Make the Filling: Next, reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Beat in eggs one at a time, mixing just until combined.
Stir in vanilla extract and sour cream. Do not overmix!
3. Bake the Cheesecake: Then, pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water, reaching about halfway up the sides of the springform pan.
Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly.
4. Cool and Chill: Carefully remove the pan from the water bath.
Run a knife around the edge of your springform pan. Let your strawberry cheesecake recipe cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight.
5. Prepare Topping: Just before serving, combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 10-15 minutes to allow juices to release.
6. Serve: Finally, top the chilled cheesecake with the fresh strawberry mixture. Slice and enjoy this homemade strawberry cheesecake recipe!
PRO TIPS FOR SUCCESS
Achieving a flawless strawberry cheesecake recipe is simpler than you think with a few key tricks, ensuring a smooth and crack-free result every time. For another delightful dessert with a similarly creamy texture, consider exploring the indulgent qualities of a Creamy Strawberry Custard Cake.
STORAGE & REHEATING TIPS
Store your delicious strawberry cheesecake recipe tightly covered in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices (without the fresh strawberry topping) wrapped tightly in plastic wrap and then foil for up to 1 month. Thaw frozen slices overnight in the refrigerator before serving. Reheating is not recommended for cheesecake; it’s best served chilled.
WHAT TO SERVE WITH THIS STRAWBERRY CHEESECAKE RECIPE
This classic strawberry cheesecake recipe shines on its own, but a few accompaniments can truly elevate the experience. For those who love creative and impressive desserts, a unique and fun alternative could be the exciting Strawberry Earthquake Cake Recipe.
FAQS
Can I make this strawberry cheesecake recipe ahead of time?
Absolutely! Making this strawberry cheesecake recipe a day or two in advance actually improves its texture and flavor. Simply prepare, bake, and chill it completely. Add the fresh strawberry topping just before serving to maintain its freshness and vibrant appearance.
What’s the best way to prevent cracks in my strawberry cheesecake recipe?
Several factors help prevent cracks in your strawberry cheesecake recipe. Use room temperature ingredients, avoid overmixing, bake in a water bath, and cool the cheesecake slowly. Running a knife around the edge of the pan after baking also helps release the cheesecake from the pan as it cools, minimizing stress and preventing cracks in your easy strawberry cheesecake recipe.
Strawberry cheesecake, a beloved dessert globally, combines the rich tanginess of cream cheese with the sweet freshness of strawberries. The history of cheesecake itself is fascinating, tracing back to ancient Greece before evolving into the many delectable forms we enjoy today, including this popular fruit-topped variation.
NUTRITION INFORMATION (PER SERVING)
Please note, this is an estimated nutritional value for this strawberry cheesecake recipe.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Total Fat | 30g |
| Saturated Fat | 18g |
| Cholesterol | 120mg |
| Sodium | 200mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 1g |
| Total Sugars | 30g |
| Protein | 8g |